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Whole Rack of Lambby Anya Fernald

Difficulty 2/5
Prep time 10 min

Cook time 30 min
Serves 4-6

Hardwood Hickory

This recipe is designed for American grassfed lamb, which tends to be larger and a little fattier than New Zealand lamb. The garlic crust is super flavorful and complements the flavor of the lamb and smells amazing.


2 LB rack of grassfed lamb

1 TBSP Kosher Salt

8 Cloves fresh garlic

1 small bunch fresh thyme

2 TSP Olive Oil

1 TSP sherry vinegar


Process the fresh garlic and all the thyme leaves in your food processor with the salt, oil and vinegar. Rub this pasted all over the rack of lamb.

When ready to cook, set the temperature to 450°F and preheat, lid closed for 15 minutes

Lay the rack of lamb fat-side down on the grill and cook for 20 minutes. Turn over so the fat side is up and cook for an additional 10 minutes. Thermometer should be placed into the center of the lamb and should register 150-160°F.

Let rest for 10 minutes. Slice the rack into chops and serve. Enjoy!

Click to learn more about Anya Fernald. Check out more of her recipes and photos on her Instagram @anyafernald

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